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Wednesday, February 23, 2011

This year for the Jack's birthday he requested Ice Cream cake-- the same cake I've been making him every year since we got married. It's delicious--there's no doubt about it. But this year I wanted to shake things up a bit. I decided to try my hand at Ice Cream Cupcakes. They were bound to be easier and I knew we'd have built in portion control. I got the delicious tiny cakes I wanted and Jack said I completely outdid myself. There is no way you can mess these up.

Ice Cream Cupcakes

1 package mini oreos

1/2 cup butter- melted

1/2 gallon ice cream

Topping of choice

Crush mini Oreos and combine with melted butter. Mix until all cookies are coated with butter. Separate into muffin tins (I used Jumbo muffin tins but regular would work great too-- they would just be smaller). Press crust into the bottom of each individual tin. Let Ice Cream soften until it is easy to work with. Divide evenly on top of each crust. Cover and freeze over night. Serve with your choice of toppings. Makes 12 Jumbo Cupcakes.